Recipes > Meat > Beef > Calf's Head > Calf's Head With Vinaigrette Sauce

Calf's Head With Vinaigrette Sauce

Instructions

After the calf's head is boiled, take it from the water, remove the meat, and press it into a square mold or tin, and let it get entirely cold. It can then be cut into uniform pieces. When ready to serve, heat some of the liquor in which the head was boiled, cut some long slices from the form of cold calf's head, lay them in the hot liquor to become hot only. Remove them carefully, and place them on a hot dish. Pour over them a Vinaigrette sauce.

Print

Print recipe/article only

Source

The Century Cook Book (1901).


comments powered by Disqus